Do you trim full spares?

[Biloxidman]

And if you do how do you smoke the trimmed meat? I got a full rack of spare ribs, because that’s all there was. Usually I get baby backs and occasionally St Louis cuts and smoke them the same way, 1.5-2 hours bare, 1 hour wrapped with a 1/2 cup of red wine, the 15 minutes or so out of the foil. Always come out how we like them. Recommendations?

 

[BuffaloDave]

I always take the breastbone off (if it isn't already), take off the skirt and do a trim around for shaping. I used to trim much less but now I just try to visualize what would make the best end product. I use the trim for other things so it's not wasted. Just did 6 racks of spares and traded with buddies for goods. The skirts & trim were smoked and ended up simmering away with some beans before being smoked again. Made for a killer side.

 

[16Adams]

If cook for just me and wife*. No
If cooking to give away, yes


And that’s most of the time

 

[BuffettFan]

I usually do babybacks, but have been trying to up my spares game lately.

The last rack of spares I did, I trimmed to a St. Louis cut which yielded 2# of meat that went into a vac bag for the next sausage run.

Edit: Added before and after pics. I think this little piggy was hit by a train! :shock:

 

[sudsandswine]

I usually butterfly the tips and remove the cartilage to use the meat for sausage grind, but if I do leave the tips intact I usually wrap at some point with some liquid for a braise like you. I find it helps to get a texture that I like better than smoking unwrapped the whole time.

 

[LYU370]

Sometimes I'll trim down to a STL cut. If I do, I save the cutoff, when I have a few saved up, it's rib tip time... Mmmm...

 

[Biloxidman]

Thanks for all the replies. I think I’ll trim and smoke the trimmings then wrap earlier than the ribs. I don’t have a grinder for sausage but might save some for beans. Since our golf course is still open I might walk 9 or 18 this afternoon. I figure 2 hours for the front 9 then stop at the house for wrapping.

 

[Gimmethecash]

I trim them St Louis style and smoke ‘em unwrapped at 275* until they’re done, usually around 5 hours. I smoke spares, baby backs have too much pork chop for me.

I vacuum seal & freeze the trimmings for curry or chili.

 

[Bigbears BBQ]

I try not to buy spares, if I do I trim to St Luis and will usually smoke trimmings and add to beans.

 

[gtsum]

I trim them and use the trimmings for snacks during the cook


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[Biloxidman]

Since I’ve never trimmed a rack of spares I decided to give it a try. I did pretty good until I got to the wide end where I could not find a soft spot between the long ribs and the rest do I just trimmed the fat and left it. Trimmings are going on for lagniappe.

Seasoned everything with Black and Gild Cajun seasoning. Got the classic warming up to 265-270 now.


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[Biloxidman]

Everything on.

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[El Ropo]

If I'm buying whole spare ribs, I'm cooking them whole. The flavor and juiciness of a full rack of spares can't be beat. I know some people have an aversion to the cartilage chunks in the tip section, but I don't have a problem either munching on them or spitting them out onto the plate. I am never cooking for a comp or neighbors/friends though. But I can say that any time I've given out whole ribs to friends/neighbors, they have always raved, and said they were off the hook good. The best comments I've ever received were from whole spares cooked at 275-325F and the wood used was Peach. Those absolutely turned out to die for.


I will trim the flap off the bottom and any flimsy edges of meat that will just dry up, but I do leave the breast bone in, then cut it off after cooking. There is a bit of meat on those as well, so no waste.

 

[toddrhodes]

I didn't take a before pic but post trimming my last rack of full spares is on the right. I cut out the breastbone, the skirt, and trimmed/rounded the ends for a nice shape that wouldn't catch air and burn.

Cooked:

And the trimmings I cooked separate and ate for lunch the other day:

I wrapped after about 3 hours at 275, in butcher paper, for an hour. They were probably the best full rack spares I've made. Can't wait to do another full rack.

 

[Biloxidman]

Wrapped with 2/3 cup of shoestring Vino Blend after 1 3/4 hours and back on for another hour.

The trimmings came off after the first hour and some were a chef’s treat. The rest will be lunch tomorrow or supper tonight. They were great!

One hour later bone side up for 10 minutes with a little sauce the bone side down for some Sweet Baby Ray’s. Excellent shelter in place meal!

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[SweetHeatBBQnSC]

I always trim my full spares now to St. Louis style. I take the tips and smoke them with rubs I haven't used on ribs before to see how it taste and compare.

 

[ShadowDriver]

I always trim to St Louis + tips/trimming for beans/other meals.

Today, though... I didn't. Just trimmed off the flap, pulled the membrane, on goes the rub... into the sauna.

 

[Biloxidman]

I always trim to St Louis + tips/trimming for beans/other meals.

Today, though... I didn't. Just trimmed off the flap, pulled the membrane, on goes the rub... into the sauna.

I think I’ll try that next time, although this way was really good. Less work tho.

 

[kev2lz]

I always buy spares, trim them to St. Louis, and grind what’s removed for sausage or just to have ground pork on hand for other recipes.

 

[BGEChicago]

I grew up on rib tips, I think I was 21 before I knew what ribs were... trim them and treat the tips as a chefs cut :-D


Thanks
Greg